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All Journal Jurnal Pangan dan Agroindustri Jurnal Ilmu Komunikasi
Wildan Naufal Esfandiar
Universitas Pembangunan Nasional “Veteran” Jawa Timur
Agriculture, Biological Sciences & Forestry Social Sciences

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Pemanfaatan Media Sosial dalam Pemasaran Produk UMKM di Kelurahan Sidokumpul, Kabupaten Gresik Zainal Abidin Achmad; Thareq Zendo Azhari; Wildan Naufal Esfandiar; Nafila Nuryaningrum; Anisah Farah Dhilah Syifana; Indah Cahyaningrum
Jurnal Ilmu Komunikasi Vol. 10 No. 1 (2020): April
Publisher : Program Studi Ilmu Komunikasi Fakultas Dakwah dan Komunikasi, UIN Sunan Ampel Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15642/jik.2020.10.1.17-31

Abstract

This research discusses how the use of social media in marketing UMKM products in Sidokumpul Village, Gresik District, Gresik Regency. The research objective is to introduce UMKM products to the wider community in order to get a bigger market potential. This research method is qualitative by using phenomenological approach. The research result is, the use of social media provides good prospects for increasing the sales of UMKM products in Sidokumpul Village, Gresik District, Gresik Regency which is experiencing the impact of the COVID-19 pandemic. This is because the digital marketing system provides an online buying and selling platform, in order to facilitate the ordering and purchasing process. So that buyers can interact with UMKM owners to make transactions directly
EFFECT OF THERMOSONICATION ON FERRIC REDUCING ANTIOXIDANT POWER AND THE COLOR OF BERAS KENCUR DRINK Serly Safitri; Sri Winarti; Luqman Agung Wicaksono; Anugerah Dany Priyanto; Wildan Naufal Esfandiar; Almira Dinar Dhiny
Jurnal Pangan dan Agroindustri Vol. 10 No. 4: October 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.04.4

Abstract

Beras kencur drink is an Indonesia’s traditional beverage containing several antioxidant compounds that are good for human health. Thermosonication technology was chosen to process the beras kencur drink. This research aimed to evaluate antioxidant activity and the color of beras kencur drink thermosonication with compared to the control untreated and pasteurization treatment. The thermosonication treatment used a probe at a frequency of 22 kHz, while conventional pasteurization conditions were 100oC for 2 min. This study employed a Completely randomised design (CRD) with two factorials; temperatures of thermosonication (30, 45 and 60 oC) and times of thermosonication (5, 10, 15 min). The data were analyzed by ANOVA followed by DMRT with p-value greater than 0.05. The results showed that the effects of thermosonication on antioxidant activities and the color of beras kencur drink were more retention than the pasteurization treatment. The value antioxidant activity of beras kencur drink treated with thermosonication ranged from 1164.80 – 1323.86 mgAA/L, and the color values ranged from 58.16 – 62.58 for lightness (L*), 0.42 – 1.30 for redness (a*), 20.70 – 22.53 for yellowness (b*) and 0.50 – 5.29 for total color difference.
EFFECT OF FREQUENCY AND DURATION OF THERMOSONICATION ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF COW'S MILK Almira Dinar Dhiny; Jariyah Jariyah; Luqman Agung Wicaksono; Anugerah Dany Priyanto; Serly Safitri; Wildan Naufal Esfandiar
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.03.4

Abstract

Milk is a food product that contains many nutrients. Thermosonication is a method combining ultrasonic and medium-temperature heating that can be used as an alternative pasteurisation method because it can maintain the nutrients contained in milk while providing safety assurance for consumption. This study aimed to determine the effect of frequency and duration of thermosonication on the physical, chemical and microbiological quality of cow's milk. The experimental design used was a completely randomised design (CRD) with two factorials of frequency (20 and 22kHz) and duration of thermosonication (5, 10, 15 and 20 minutes). The data obtained were analysed with ANOVA and BNJ further tests at the 5% level. The best treatment was 22kHz frequency for 20 minutes with the results of viscosity 3.80 ± 0.000 cP, pH 6.8 ± 0.00, fat content 3.22 ± 0.00%, protein content 2.19 ± 0.01% and total bacteria 0.53 ± 0.67 log CFU/ml, and was able to reduce Escherichia coli bacteria by 2.95 log CFU/ml.
Co-Authors Almira Dinar Dhiny Anisah Farah Dhilah Syifana Anugerah Dany Priyanto Indah Cahyaningrum Jariyah Jariyah Nafila Nuryaningrum Serly Safitri Serly Safitri Sri Winarti Thareq Zendo Azhari Zainal Abidin Achmad